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Tucson Community Supported Agriculture Newsletter 317 ~ December 5, 2011 ~ Online At Tucson Community Supported Agriculture Newsletter 317 ~ December 5, 2011 ~ Online at www.TucsonCSA.org Fall 2011 Harvest list is online NEWS FROM THE FARM We are getting wonderful greens right now. But we’ll be getting other things too very soon. New crops are just a bit late maturing. But more potatoes are almost ready to be harvested. The Back Page And in a few weeks we’ll start getting green onions, broccoli, beets, carrots, squash and more. Baked Greens “Chips” THE LAST OF BLACK MESA RANCH HOLIDAY CANDY Easy Minestrone Soup Rutabaga Fries Don’t forget to check our holiday goodies from Black Mesa Ranch. They are only available Turnip or Radish Fritters-variation between Thanksgiving and Christmas. Our last order arrives this week, since next week is the last pickup week before our holiday break. We have truly awesome chocolate candy and Many more recipes in special seasonal goat cheeses. our online recipe archive RUTABAGAS The rutabaga (Brassica napobrassica), a relatively newcomer in the Daikon and Turnip Greens world of cruciferous vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of The greens of your daikon radishes rutabaga’s existence are from the seventeenth century in Southern and turnips are very edible and can be Europe, where they were both eaten by people and used for animal used like any leafy greens. In fact, fodder. Because rutabagas thrive best in colder climates, they became many people favor turnip greens over popular in Scandinavia, and especially in Sweden, which earned them the turnip themselves. the name “swedes.” In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. There are so many ways to eat greens! Canada and the northern states are today’s greatest producers of rutabagas. If you are unfamiliar with using greens, please check some of our The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and many recipes on our online recipe ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in archive (look under ‘Greens’). There’s the U.S. for nearly 200 years, it remains an uncommon food in American dining. It’s actually a bound to be several recipes that will great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of allow you to feed greens to your loved cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent ones. flavor, the rutabaga can easily become a family favorite. Rutabagas can be stored for up to one month in the refrigerator. Leafy greens can also be incorporated into many of your familiar recipes. In DAIKON RADISHES a risotto for example, you can add Daikon (Raphanus sativus var. longipinnatus) is a variety of radish chopped greens at the end of the also known as Japanese radish, Chinese radish and Satsuma radish. It risotto preparation. Or you can steam is white, spicy, can grow up to 3 feet long and weighs up to 100 or boil greens and add them to a pounds, although it is usually harvested at 1 to 5 pounds. Daikon vegetable lasagna (greens and cheese radishes can be eaten raw, grated in salad or cut into strips or chips make a wonderful combination!) for relish trays, it can be pickled, grilled, boiled, broiled, stir-fried, and simmered in soups and stews. Diakon radishes have a pleasant, Annual Holiday - Reminder sweet and zesty flavor with a spicy finish. They are also preserved by salting, as in sauerkraut. We will be closed during the last two To prepare, scrub the skin as you would a carrot and cut for whatever style your recipe idea weeks of December. The last pickups calls for. A Japanese method of cooking daikon is to use water in which rice has been washed before the holidays will be on or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness). December 13th and 14th. Pickups will resume January 3rd and 4th. For chips, relish tray sticks or stir-fries – simply scrub the daikon and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with You do not have to put your share on your favorite sour cream or yogurt. vacation hold during that time. Our Daikon leaves are rich in vitamin C, beta-carotene, calcium, and iron, so they are worth using system will do it for you. instead of discarding. For short-term storage, the root and leaves can be refrigerated in a plastic bag. BACK PAGE Baked Greens “Chips” has darkened a shade or two. Add garlic, herbs, canned Nicole Baugh, Tucson CSA member, Adapted from 28 Cooks tomatoes and about 2 tomato cans of water. Stir in remaining food blog veggies, except greens. Bring to a simmer and cook for about 15 minutes, until rutabaga and squash are mostly tender. Add beans, pasta and greens and continue cooking until pasta is For people like me who really don’t like stewed or sautéed greens, here’s a different (and crunchy!) way to prepare a lot ready. Season to taste with salt and pepper and a drizzle of of greens. More of a method than a recipe, I’ve tried this with balsamic vinegar, if desired. Serve garnished with shredded kale, collard greens and chard, but I imagine it would work Parmesan and croutons. with various leafy Asian greens as well. All amounts are adjustable to taste, and you can use your favorite seasonings Rutabaga Fries instead of salt and pepper, or replace the oil and vinegar with Sara Jones, Tucson CSA (non-creamy) salad dressing. Like other root vegetables, rutabaga is great baked. Try 3-4 cups greens making fries with your share and you won’t be disappointed. 2-3 teaspoons olive oil These fries will be more like sweet potato fries, in that they 1 teaspoon apple cider vinegar will never get perfectly crisp like a potato. To help them crisp Salt and pepper to taste better, switch them to broil right when they are almost tender. That will give them more color and a better texture than just Preheat the oven to 325°. Wash and dry the greens. If the baking. leaves are large, de-stem and tear into 2 or 3 pieces. Place in a bowl or plastic bag and add the other ingredients, tossing to 1 share rutabaga, peeled and cut into French fry strips coat thoroughly. On a non-stick cookie sheet (or one lined 2 teaspoons oil with parchment), spread the greens into a single layer. If Salt and pepper desired, you can wait to add the seasonings until this stage Curry powder, paprika, cayenne or any other spice mix you instead. Bake for 10-20 minutes, checking often after the first like 10 minutes to ensure that they don’t burn. You may want to stir the leaves a little halfway through to keep them from Preheat oven to 375°. Toss rutabaga with oil, salt and sticking, but it shouldn’t be necessary to turn them. The leaves pepper and spices. Spread in a single layer on a baking sheet should be crisp but not thoroughly browned, as they will and place in over. Cook about 10-20 minutes (depending on become bitter if overcooked. the thickness of your slice). Once almost tender, switch oven to broil and cook until nicely browned. Serve immediately. Easy Minestrone Soup Sara Jones, Tucson CSA Turnip or Radish Fritters-variation Tina Hansleben, Tucson CSA This soup is perfect for winter vegetables. Rutabagas give the Fritters are a great way to transform your root vegetables into soup a nice sweet flavor, but you can use potatoes or turnips, something that everyone will like. too. Almost any greens will do nicely in here, but remember they will shrink a lot. One whole bunch isn’t too much. And 3 large turnips, radishes or 2 smaller rutabagas remember that different greens will add different textures, so ¼ cup flour of choice (I have used many different kinds try adding a few varieties. of wheat-free flours with success.) 1 egg 1-2 large rutabagas, peeled and diced 1 tablespoon dried dill or more if fresh 1-2 cups peeled and diced winter squash Juice of one lemon 1-2 bunches greens, cleaned and chopped Peel of one lemon 1 sweet yellow onion, diced ½ teaspoon salt 3 cloves garlic Sugar, to taste 1 tablespoon tomato paste Chèvre, to garnish 1 can diced tomatoes 1 can beans, drained 1 large handful small pasta Shred roots into a large bowl. Add egg, dill, lemon peel, salt, flour, juice from 1/2 lemon. Add a little more flour if the 1 teaspoon oregano mixture is still very wet, you want the vegetables to stick 1 teaspoon thyme together. Heat a pan to medium with oil. Scoop out the 1-2 tablespoons oil mixture in a ¼ cup measure and press down with a spoon. Salt and pepper to taste Drop mixture onto the pan, flatten with a spatula and fry until golden on each side. Mix remaining lemon juice with a little In a large saucepan, sauté onion in oil over medium high heat sugar until you have a sweet concoction to drizzle onto the until beginning to brown. Push onion to one side and add fritters at the table. tomato paste to pan.
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